Cherry chocolate terrine

Cherry chocolate terrine

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Cooking time

Takes 1-1¼ hours

Skill level

Easy

Servings

Makes 2 terrines, each terrine serves 10 (so recipe easily halved)

Cherry chocolate terrine, perfect for a wedding

Nutrition and extra info

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 450g good quality dark chocolate (between 50-70% cocoa solids)
  • 300g unsalted butter, cubed and softened
  • 200g golden caster sugar
  • 6 medium free-range egg whites
  • 50g good quality cocoa powder
  • 2 x 284ml cartons double cream
  • 500ml bottle cherry liqueur or brandy
  • 550g cherries, pitted, fresh or canned (about 3 cans worth)
  • 100g golden caster sugar, for syrup
  • 2 x 500g tubs mascarpone

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Method

  1. Up to one month before: melt the chocolate and half the butter in a bowl over a pan of gently simmering water. (Or melt in the microwave on Medium for 3 minutes.) When melted, stir with a wooden spoon until you have a smooth consistency, then allow to cool slightly.
  2. The day before: line 2 x 1.7 litre terrine or loaf tins with cling film. In a very large bowl, big enough to take all the terrine ingredients, beat the rest of the butter with 200g/8oz sugar using an electric hand whisk. It should become smooth. Now stir in the cocoa until you have a smooth chocolatey paste.
  3. Wash your beaters, then whisk the double cream until it forms soft peaks but no further. Underwhipped is better than overwhipped for this recipe. Wash the beaters again, then whisk the egg whites to form soft peaks.
  4. Stir in 125ml/4fl oz of the cherry brandy (save the rest for the syrup) and the cooled melted chocolate and butter into the cocoa butter paste. Stir in the cherries, then finally fold in your gently whipped cream, followed by the egg whites, until evenly mixed. Pour into the terrines and gently bang on a hard surface to settle. (You can prepare and freeze this up to a month ahead, or overnight.)
  5. Pour the remaining cherry brandy and the remaining 100g/4oz sugar into a small heavy-based saucepan and bring to the boil. Reduce by about two thirds to make a syrup, then allow to cool.
  6. Take the terrines out of the freezer and tip them on to a board. Line the tins with fresh cling film. As soon as the terrines are soft enough to slice but still firm, after 10-15 minutes, cut each one into 10 slices using a sharp knife so you get a lovely clean line with clear segments of cherries.Return the slices to the tins, interleafing each slice with greaseproof to keep them separate (see left). The last slice may not fit exactly, but don’t worry. Cover and return to the freezer.
  7. One hour before serving: transfer to the fridge to take the chill off. Just before serving, lay a slice of the terrine on a spoonful of mascarpone, then drizzle each plate with syrup.

Recipe from Good Food magazine, July 2002

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Comments

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eleanormayo's picture
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I did this a second time with amends mentioned above (icing sugar and tinned cherries) - much better, would recommend like this!

eleanormayo's picture
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I made this at the weekend and was rather disappointed, however, I think there are some modifications that can be made so will give it another try. Firstly, I used fresh cherries and don't think they gave the best flavour having being frozen, so I will try it using canned cherries which might resond to freezing better. Secondly, I didn't like the texture as thought it was a bit grainy - this probably comes from the caster sugar so will use icing sugar in my next attempt.

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